EP2247195A1 - Method for the production of fermented beverages - Google Patents
Method for the production of fermented beveragesInfo
- Publication number
- EP2247195A1 EP2247195A1 EP09707089A EP09707089A EP2247195A1 EP 2247195 A1 EP2247195 A1 EP 2247195A1 EP 09707089 A EP09707089 A EP 09707089A EP 09707089 A EP09707089 A EP 09707089A EP 2247195 A1 EP2247195 A1 EP 2247195A1
- Authority
- EP
- European Patent Office
- Prior art keywords
- trehalulose
- sucrose
- beverage
- forming system
- mixture
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 238000000034 method Methods 0.000 title claims abstract description 60
- 235000019985 fermented beverage Nutrition 0.000 title claims description 7
- 238000004519 manufacturing process Methods 0.000 title description 11
- SVBWNHOBPFJIRU-UHFFFAOYSA-N 1-O-alpha-D-Glucopyranosyl-D-fructose Natural products OC1C(O)C(O)C(CO)OC1OCC1(O)C(O)C(O)C(O)CO1 SVBWNHOBPFJIRU-UHFFFAOYSA-N 0.000 claims abstract description 58
- NMXLJRHBJVMYPD-IPFGBZKGSA-N trehalulose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@]1(O)CO[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 NMXLJRHBJVMYPD-IPFGBZKGSA-N 0.000 claims abstract description 57
- 235000013361 beverage Nutrition 0.000 claims abstract description 35
- 235000008504 concentrate Nutrition 0.000 claims abstract description 10
- 229930006000 Sucrose Natural products 0.000 claims description 62
- 229960004793 sucrose Drugs 0.000 claims description 62
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 61
- 239000005720 sucrose Substances 0.000 claims description 60
- 239000000203 mixture Substances 0.000 claims description 42
- 230000008707 rearrangement Effects 0.000 claims description 14
- 239000000758 substrate Substances 0.000 claims description 14
- 108090000790 Enzymes Proteins 0.000 claims description 13
- 102000004190 Enzymes Human genes 0.000 claims description 13
- 238000000855 fermentation Methods 0.000 claims description 13
- 230000004151 fermentation Effects 0.000 claims description 13
- PVXPPJIGRGXGCY-TZLCEDOOSA-N 6-O-alpha-D-glucopyranosyl-D-fructofuranose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)C(O)(CO)O1 PVXPPJIGRGXGCY-TZLCEDOOSA-N 0.000 claims description 11
- 235000015203 fruit juice Nutrition 0.000 claims description 11
- 235000000346 sugar Nutrition 0.000 claims description 11
- 239000006188 syrup Substances 0.000 claims description 10
- 235000020357 syrup Nutrition 0.000 claims description 10
- 244000005700 microbiome Species 0.000 claims description 9
- 230000001013 cariogenic effect Effects 0.000 claims description 8
- 239000000284 extract Substances 0.000 claims description 8
- 239000004615 ingredient Substances 0.000 claims description 8
- 235000021559 Fruit Juice Concentrate Nutrition 0.000 claims description 5
- 239000012141 concentrate Substances 0.000 claims description 5
- 235000009508 confectionery Nutrition 0.000 claims description 5
- 238000000746 purification Methods 0.000 claims description 5
- 241000589516 Pseudomonas Species 0.000 claims description 4
- 241000083686 [Pseudomonas] mesoacidophila Species 0.000 claims description 4
- 238000001914 filtration Methods 0.000 claims description 4
- 239000002253 acid Substances 0.000 claims description 3
- 235000013681 dietary sucrose Nutrition 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 claims description 2
- 235000021557 concentrated beverage Nutrition 0.000 claims 1
- 235000013355 food flavoring agent Nutrition 0.000 claims 1
- 150000003445 sucroses Chemical class 0.000 claims 1
- 238000010924 continuous production Methods 0.000 abstract description 6
- 235000021580 ready-to-drink beverage Nutrition 0.000 abstract description 2
- 239000000243 solution Substances 0.000 description 41
- 239000003765 sweetening agent Substances 0.000 description 21
- 235000003599 food sweetener Nutrition 0.000 description 18
- 238000002360 preparation method Methods 0.000 description 11
- 235000013399 edible fruits Nutrition 0.000 description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 9
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 6
- 239000008103 glucose Substances 0.000 description 6
- 239000005715 Fructose Substances 0.000 description 5
- 229930091371 Fructose Natural products 0.000 description 5
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 5
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 5
- 239000000126 substance Substances 0.000 description 5
- 238000006243 chemical reaction Methods 0.000 description 4
- 235000020124 milk-based beverage Nutrition 0.000 description 4
- SERLAGPUMNYUCK-DCUALPFSSA-N 1-O-alpha-D-glucopyranosyl-D-mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O SERLAGPUMNYUCK-DCUALPFSSA-N 0.000 description 3
- 244000269722 Thea sinensis Species 0.000 description 3
- 239000006227 byproduct Substances 0.000 description 3
- 238000006911 enzymatic reaction Methods 0.000 description 3
- 239000000905 isomalt Substances 0.000 description 3
- 235000010439 isomalt Nutrition 0.000 description 3
- HPIGCVXMBGOWTF-UHFFFAOYSA-N isomaltol Natural products CC(=O)C=1OC=CC=1O HPIGCVXMBGOWTF-UHFFFAOYSA-N 0.000 description 3
- 235000015097 nutrients Nutrition 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 238000000926 separation method Methods 0.000 description 3
- 235000014214 soft drink Nutrition 0.000 description 3
- 150000005846 sugar alcohols Chemical class 0.000 description 3
- 235000021092 sugar substitutes Nutrition 0.000 description 3
- 150000008163 sugars Chemical class 0.000 description 3
- 239000000725 suspension Substances 0.000 description 3
- 235000013616 tea Nutrition 0.000 description 3
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 2
- AYRXSINWFIIFAE-SCLMCMATSA-N Isomaltose Natural products OC[C@H]1O[C@H](OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O)[C@@H](O)[C@@H](O)[C@@H]1O AYRXSINWFIIFAE-SCLMCMATSA-N 0.000 description 2
- 244000299461 Theobroma cacao Species 0.000 description 2
- 235000009470 Theobroma cacao Nutrition 0.000 description 2
- 239000007864 aqueous solution Substances 0.000 description 2
- 239000011324 bead Substances 0.000 description 2
- 210000004027 cell Anatomy 0.000 description 2
- 238000003776 cleavage reaction Methods 0.000 description 2
- 238000004042 decolorization Methods 0.000 description 2
- 238000002242 deionisation method Methods 0.000 description 2
- 210000001822 immobilized cell Anatomy 0.000 description 2
- DLRVVLDZNNYCBX-RTPHMHGBSA-N isomaltose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)C(O)O1 DLRVVLDZNNYCBX-RTPHMHGBSA-N 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 235000021578 orange juice drink Nutrition 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 230000035484 reaction time Effects 0.000 description 2
- 230000007017 scission Effects 0.000 description 2
- 235000013570 smoothie Nutrition 0.000 description 2
- 239000000661 sodium alginate Substances 0.000 description 2
- 235000010413 sodium alginate Nutrition 0.000 description 2
- 229940005550 sodium alginate Drugs 0.000 description 2
- 239000002904 solvent Substances 0.000 description 2
- NUFKRGBSZPCGQB-FLBSXDLDSA-N (3s)-3-amino-4-oxo-4-[[(2r)-1-oxo-1-[(2,2,4,4-tetramethylthietan-3-yl)amino]propan-2-yl]amino]butanoic acid;pentahydrate Chemical compound O.O.O.O.O.OC(=O)C[C@H](N)C(=O)N[C@H](C)C(=O)NC1C(C)(C)SC1(C)C.OC(=O)C[C@H](N)C(=O)N[C@H](C)C(=O)NC1C(C)(C)SC1(C)C NUFKRGBSZPCGQB-FLBSXDLDSA-N 0.000 description 1
- NMELTECMHKKXLF-DGQJZECASA-N (3s,4r,5r)-3,4,5,6-tetrahydroxy-1-[(2s,3r,4s,5s,6r)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxyhexan-2-one Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)C(=O)CO[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O NMELTECMHKKXLF-DGQJZECASA-N 0.000 description 1
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 description 1
- 241000589158 Agrobacterium Species 0.000 description 1
- 239000004377 Alitame Substances 0.000 description 1
- 108010011485 Aspartame Proteins 0.000 description 1
- 240000007154 Coffea arabica Species 0.000 description 1
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 1
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 1
- 239000004386 Erythritol Substances 0.000 description 1
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 102000000340 Glucosyltransferases Human genes 0.000 description 1
- 108010055629 Glucosyltransferases Proteins 0.000 description 1
- 239000004378 Glycyrrhizin Substances 0.000 description 1
- 229930195725 Mannitol Natural products 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 1
- 239000004376 Sucralose Substances 0.000 description 1
- RTAQQCXQSZGOHL-UHFFFAOYSA-N Titanium Chemical compound [Ti] RTAQQCXQSZGOHL-UHFFFAOYSA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 235000010358 acesulfame potassium Nutrition 0.000 description 1
- 239000000619 acesulfame-K Substances 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 238000005273 aeration Methods 0.000 description 1
- 238000013019 agitation Methods 0.000 description 1
- 235000013334 alcoholic beverage Nutrition 0.000 description 1
- 235000019409 alitame Nutrition 0.000 description 1
- 108010009985 alitame Proteins 0.000 description 1
- 150000001450 anions Chemical class 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 239000000605 aspartame Substances 0.000 description 1
- 235000010357 aspartame Nutrition 0.000 description 1
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 description 1
- 229960003438 aspartame Drugs 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 108010051210 beta-Fructofuranosidase Proteins 0.000 description 1
- 239000011942 biocatalyst Substances 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 235000014171 carbonated beverage Nutrition 0.000 description 1
- 150000001768 cations Chemical class 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000016213 coffee Nutrition 0.000 description 1
- 235000013353 coffee beverage Nutrition 0.000 description 1
- 230000001143 conditioned effect Effects 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 229940109275 cyclamate Drugs 0.000 description 1
- HCAJEUSONLESMK-UHFFFAOYSA-N cyclohexylsulfamic acid Chemical compound OS(=O)(=O)NC1CCCCC1 HCAJEUSONLESMK-UHFFFAOYSA-N 0.000 description 1
- 230000003111 delayed effect Effects 0.000 description 1
- 230000001419 dependent effect Effects 0.000 description 1
- 230000003292 diminished effect Effects 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 239000000975 dye Substances 0.000 description 1
- 235000015897 energy drink Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 235000019414 erythritol Nutrition 0.000 description 1
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 description 1
- 229940009714 erythritol Drugs 0.000 description 1
- 235000019441 ethanol Nutrition 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 239000000945 filler Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- BJHIKXHVCXFQLS-UYFOZJQFSA-N fructose group Chemical group OCC(=O)[C@@H](O)[C@H](O)[C@H](O)CO BJHIKXHVCXFQLS-UYFOZJQFSA-N 0.000 description 1
- 229940068517 fruit extracts Drugs 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- LPLVUJXQOOQHMX-UHFFFAOYSA-N glycyrrhetinic acid glycoside Natural products C1CC(C2C(C3(CCC4(C)CCC(C)(CC4C3=CC2=O)C(O)=O)C)(C)CC2)(C)C2C(C)(C)C1OC1OC(C(O)=O)C(O)C(O)C1OC1OC(C(O)=O)C(O)C(O)C1O LPLVUJXQOOQHMX-UHFFFAOYSA-N 0.000 description 1
- 229960004949 glycyrrhizic acid Drugs 0.000 description 1
- UYRUBYNTXSDKQT-UHFFFAOYSA-N glycyrrhizic acid Natural products CC1(C)C(CCC2(C)C1CCC3(C)C2C(=O)C=C4C5CC(C)(CCC5(C)CCC34C)C(=O)O)OC6OC(C(O)C(O)C6OC7OC(O)C(O)C(O)C7C(=O)O)C(=O)O UYRUBYNTXSDKQT-UHFFFAOYSA-N 0.000 description 1
- 235000019410 glycyrrhizin Nutrition 0.000 description 1
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 description 1
- 239000012676 herbal extract Substances 0.000 description 1
- 238000004128 high performance liquid chromatography Methods 0.000 description 1
- 230000003100 immobilizing effect Effects 0.000 description 1
- 238000011534 incubation Methods 0.000 description 1
- 239000002054 inoculum Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 235000011073 invertase Nutrition 0.000 description 1
- 239000001573 invertase Substances 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 235000015122 lemonade Nutrition 0.000 description 1
- 239000000594 mannitol Substances 0.000 description 1
- 235000010355 mannitol Nutrition 0.000 description 1
- 229960001855 mannitol Drugs 0.000 description 1
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 150000002772 monosaccharides Chemical class 0.000 description 1
- 230000035772 mutation Effects 0.000 description 1
- ITVGXXMINPYUHD-CUVHLRMHSA-N neohesperidin dihydrochalcone Chemical compound C1=C(O)C(OC)=CC=C1CCC(=O)C(C(=C1)O)=C(O)C=C1O[C@H]1[C@H](O[C@H]2[C@@H]([C@H](O)[C@@H](O)[C@H](C)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 ITVGXXMINPYUHD-CUVHLRMHSA-N 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 235000019645 odor Nutrition 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 229930188195 rebaudioside Natural products 0.000 description 1
- 235000019204 saccharin Nutrition 0.000 description 1
- CVHZOJJKTDOEJC-UHFFFAOYSA-N saccharin Chemical compound C1=CC=C2C(=O)NS(=O)(=O)C2=C1 CVHZOJJKTDOEJC-UHFFFAOYSA-N 0.000 description 1
- 229940081974 saccharin Drugs 0.000 description 1
- 239000000901 saccharin and its Na,K and Ca salt Substances 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 210000000813 small intestine Anatomy 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 229960002920 sorbitol Drugs 0.000 description 1
- 235000010356 sorbitol Nutrition 0.000 description 1
- 235000011497 sour milk drink Nutrition 0.000 description 1
- 235000011496 sports drink Nutrition 0.000 description 1
- 235000019202 steviosides Nutrition 0.000 description 1
- 235000019408 sucralose Nutrition 0.000 description 1
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 description 1
- -1 sugar alcohols Chemical compound 0.000 description 1
- 235000019527 sweetened beverage Nutrition 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 239000000892 thaumatin Substances 0.000 description 1
- 235000010436 thaumatin Nutrition 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- 239000010936 titanium Substances 0.000 description 1
- 229910052719 titanium Inorganic materials 0.000 description 1
- 230000001131 transforming effect Effects 0.000 description 1
- 238000002255 vaccination Methods 0.000 description 1
- 235000015192 vegetable juice Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 239000000811 xylitol Substances 0.000 description 1
- 235000010447 xylitol Nutrition 0.000 description 1
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 1
- 229960002675 xylitol Drugs 0.000 description 1
- 235000013618 yogurt Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/30—Artificial sweetening agents
Definitions
- the present invention relates to processes for the preparation, in particular continuous production, fermented, trehalulose-containing drinks, in particular ready to drink beverages or beverage concentrates.
- Trehalulose (1-O- ⁇ -D-glucopyranosyl-D-fructose) is a heterodisaccharide in which glucose and fructose form an ⁇ -1,1-bond. It is known to be a digestible, non-cariogenic sweetener with similar physiological properties to isomaltulose. However, the sweetness of trehalulose is only 40 to 50% of that of sucrose.
- EP 1 424 074 discloses a nutritional composition for controlling blood sugar levels or preventing obesity containing isomaltulose or trehalulose.
- EP 1 393 637 A1 discloses agents for improving concentration and attention which, in addition to isomaltulose, also contain trehalulose.
- EP 0 483 755 B1 discloses a process for the preparation of trehalulose and isomaltulose from sucrose. According to the procedure disclosed therein, a sucrose-containing solution is contacted with a trehalulose-forming enzyme to obtain a trehalulose syrup.
- the trehalulose-forming enzyme is an enzyme derived from a microorganism of the genus Pseudomonas or Agrobacterium. The document discloses that the use of these microorganisms leads to a high yield of trehalulose, while at the same time only very few monosaccharides are formed as by-products.
- the disclosed trehalulose-containing mixture as sucrose in beverage can not without additional process steps such as the addition of Sweeteners are used.
- the processes known from EP 0 794 259 B1 for the preparation of trehalulose-containing beverages are accordingly disadvantageous in that they provide for the separate addition of further sweeteners in order to obtain a consumable beverage.
- the present invention is therefore based on the technical problem of providing an improved process for the preparation of sweet, reduced cariogenic, fermented beverages, which overcomes the aforementioned disadvantages, in particular allows a particularly simple and economical production of said drinks.
- the invention provides a solution to this technical problem in the form of the teaching of the independent claim.
- the present invention solves the technical problem by providing a process for the production, in particular continuous production, of a fermented, reduced cariogenic beverage, this process comprising the following steps in the order given or, in a preferred embodiment, from the following steps the specified order, consists of:
- sucrose-containing substrate for example a sucrose-containing solution or a fruit juice or a syrup of a fruit juice extract or syrup of a fruit juice concentrate
- a trehalulose-forming system at a temperature 10 to 30 0 C with the targeted setting suitable for an enzymatic reaction fermentation conditions so that the sucrose contained in the solution enzymatically to a residual sucrose content from 10 to 70% by weight, in particular from 20 to 40%, (% by weight, based on the weight of the sugar obtained in the rearrangement solution, in each case of dry substance) is converted into a trehalulose mixture
- step b) adding at least one, preferably non-sweetening, beverage ingredient, for example a food-grade acid and / or at least one flavorant, for example flavoring, fruit juice extract, herbal extract, fruit extract or tea extract, to the filtered trehalulose mixture obtained in step b), so that sweet, fermented, diminished cariogenic, preferably ready to drink, is obtained.
- beverage ingredient for example a food-grade acid and / or at least one flavorant, for example flavoring, fruit juice extract, herbal extract, fruit extract or tea extract
- the invention therefore provides in a preferred embodiment a method which makes it possible, in a process, in particular continuous processes, immediately following, preferably continuously, with the production of manufacture the edible, containing this sweetener beverage produce.
- this is preferably possible according to the invention without the need to separately add further sweeteners, such as sucrose, glucose or fructose or sugar substitutes, such as sugar alcohols, or intensive sweeteners during the production of the beverage.
- the invention therefore relates to an aforementioned method, which is characterized by the absence of process steps, which provide an addition of sugars, sugar substitutes, sugar alcohols and / or intensive sweeteners.
- the procedure according to the invention preferably makes it possible to provide a ready-to-drink trehalulose-containing, reduced cariogenic beverage which, in its sweetening and organoleptic properties, essentially corresponds to or even improves the properties of customary sweetened beverages, for example based on pure sucrose.
- the rearrangement solution obtained in step a), ie the trehalulose mixture, which is preferably present as an aqueous rearrangement solution, directly and immediately, that is, apart from the separation of the trehalulose-forming system by filtration without further Process steps, in particular purification, is used as beverage ingredient.
- the trehalulose mixture which is preferably present as an aqueous rearrangement solution, directly and immediately, that is, apart from the separation of the trehalulose-forming system by filtration without further Process steps, in particular purification
- beverage ingredient ie the trehalulose mixture, which is preferably present as an aqueous rearrangement solution, directly and immediately, that is, apart from the separation of the trehalulose-forming system by filtration without further Process steps, in particular purification
- beverage ingredient ie the trehalulose mixture, which is preferably present as an aqueous rearrangement solution, directly and immediately, that is, apart from the separation of the trehalulose-forming system by
- the present procedure is also advantageous insofar as it allows the direct, preferably continuous production of fermented beverages having a sweetener content, in particular a trehalulose content, without the sweetener component having to be stored, stored or conditioned before the beverage is produced.
- the beverage production can take place immediately after or preferably continuously with the production process for the sweetener component of the beverage.
- the desired sweetness content of the beverage can be adjusted simultaneously with the production of the beverage by the targeted and controlled adjustment of the fermentation conditions in step a) of the process, without having to separately dose sweetener components such as sucrose, intensive sweeteners or the like.
- This sweetness content is determined by the proportion of unreacted sucrose with comparatively higher sweetness, the proportion of trehalulose obtained and the by-products isomaltulose, glucose, fructose, isomaltose and traces of oligosaccharides.
- the procedure according to the invention therefore makes it possible to set a desired sweetness content by controlling the fermentation conditions, wherein the sweetener mixture of trehalulose and sucrose provided by trehalulose and sucrose reduces calorie-reduced and reduced cariogenic due to the content of trehalulose and the mixture is economically and simply preferably continuous Procedure, that is, in an online process, can be produced.
- the invention therefore provides a process for the preparation of a fermented, reduced cariogenic beverage, wherein the preparation of the beverage consists solely of the specified process steps a), b) and c).
- the saccharose-containing substrate is therefore brought into contact with a trehalulose-forming system to prepare a trehalulose mixture-containing system, the trehalulose-forming system is separated from the rearrangement solution and the rearrangement solution is rectified and, apart from the separation carried out the trehalulose-forming system, directly used without further purification or other process steps, as a component of a beverage or beverage concentrate and is accordingly in this form in the final consumption beverage.
- the term "drink” is understood to mean a ready-to-drink drink, preferably on an aqueous basis, but also a beverage concentrate which can be provided, for example, by evaporating the resulting trehalulose mixture with the at least one beverage ingredient and before consumption
- the beverage produced may therefore be present in the form of solutions, concentrates, extracts, beverage powders or suspensions in the context of the present invention in the form of a solvent, for example water and optionally CO 2 .
- a beverage is also understood to mean a fruit drink, a smoothie or, after thickening, ie removal of water, also a fruit concentrate, for example used for producing fruit preparations such as yoghurt products.
- a sucrose-containing substrate is understood as meaning a substrate which has sucrose and is used in process step a) for conversion into the trehalulose mixture.
- a Sachharose-containing substrate can be an aqueous sucrose-containing solution, an aqueous solution or syrup of a sucrose-containing fruit juice extract, a sucrose-containing syrup, a sucrose-containing fruit juice concentrate in syrup form, a sucrose-containing fruit concentrate, a sucrose containing fruit juice, a sucrose-containing fruit juice powder or an aqueous syrup of sucrose-containing fruit preparations or the like.
- this substrate be it, for example, in the form of a fruit juice extract, fruit juice concentrate, fruit juice powder or sucrose, is brought into solution, preferably aqueous solution, in order to allow the subsequent enzymatic reaction.
- the sucrose-containing substrate is then present as a sucrose-containing solution.
- the purification of a mixture or a rearrangement solution is understood to mean the separation of at least one substance from this mixture or the solution, whereby this separated substance is not water.
- the sucrose content of the sucrose-containing solution is particularly preferably from 3 to 100% by weight, preferably from 3 to 99% by weight, in particular from 20 to 100% by weight (in each case to dry substance, abbreviated to TS), preferably from 25 to 90% by weight. %, 30 to 80% by weight, 35 to 45% by weight, 40 to 75% by weight, in particular 45 to 70% by weight or preferably 50 to 65% by weight (each a TS of the solution).
- the sucrose content of the sucrose containing solution by 5 to 100%, preferably 10 to 50%, in particular 20 to 40% (in each case based on the residual sucrose content of the trehalulose-containing mixture, a TS) higher than the residual sucrose content of the trehalulose-containing mixture (a TS).
- a TS residual sucrose content of the sucrose-containing mixture
- no trehalulose or trehalulose is present in an amount of 0.1 to 5% by weight, in particular 0.1 to 3% by weight (in each case a), before the fermentation.
- fermentation conditions suitable for the enzymatic reaction are understood in particular to mean the temperature used in process step a), the pH value and the reaction time.
- the composition of the rearrangement solution contained, ie the sugar solution is controlled continuously or periodically in order to selectively control and / or regulate the desired product, ie the desired sugar composition, in particular the desired sugar composition to ensure the desired ratio of trehalulose to sucrose during the continuous process.
- a trehalulose-containing mixture which is also referred to herein as a trehalulose mixture, is understood as meaning a mixture which contains at least trehalulose and (residual) sucrose, and from the fermentation according to step a) this process sequence comes from.
- reaction time is advantageously in a preferred embodiment by the flow rate of the reacted sucrose-containing solution by the for the implementation of Process step a) used container, in particular the bioreactor controlled.
- the inventive method, in particular its step a), at a temperature of 10 to 25 ° C, preferably 10 to 20 0 C, preferably 10 to 17 ° C is performed.
- the process according to the invention, in particular its step a) is carried out at a pH of 5.0 to 7.0, preferably 6.0 to 7.0.
- the process according to the invention, in particular its step a) is carried out under aerobic conditions.
- a circulation of the rearrangement solution can also be carried out, in particular with revolutions of 100 to 600 rpm.
- the fermentation condition in a targeted manner such that in the rearrangement solution obtained after the reaction, ie the solution containing the trehalulose mixture, from 10 to 70% by weight, preferably from 20 to 40% by weight, Sucrose, 0 to 10% by weight of isomaltulose, 0 to 3% by weight of other carbohydrates, for example glucose, fructose and isomaltulose, and 50 to 80% by weight of trehalulose, the total amount of the components 100 wt .-% results (based on the dry weight (TS) of the sugar contained in the reaction solution).
- the solution containing the trehalulose mixture from 10 to 70% by weight, preferably from 20 to 40% by weight, Sucrose, 0 to 10% by weight of isomaltulose, 0 to 3% by weight of other carbohydrates, for example glucose, fructose and isomaltulose, and 50 to 80% by weight of trehalulose, the total amount of the components 100 wt .-% results (based on the dry weight (
- the preferably used sucrose-containing solution is preferably an aqueous sucrose solution.
- the sucrose-containing substrate used according to the invention for example the sucrose-containing solution or a fruit juice concentrate, preferably has a sucrose content of from 0.1% by weight to 60% by weight, in particular from 10% by weight to 60% by weight. , preferably 20 wt .-% to 50 wt .-% sucrose (based on total weight of the substrate, for example the solution).
- a beverage ingredient is understood as meaning a component which, in addition to the trehalulose mixture acting as sweetener, is present in the beverage and which has body-forming and / or organoleptic properties, for example taste or pharmacy.
- beverage ingredients for the purposes of the present invention are flavorings, odors, dyes, fillers, vitamins, salts, pharmaceutically active substances, fruit extracts, fruit concentrates, milk, cocoa, tea, alcohol, etc.
- CO 2 is fed to the filtered trehalulose mixture in process step c), that is, a carbonation is carried out.
- the trehalulose-forming system is an immobilized system.
- Conventional methods can be used for immobilizing the enzymatic activity used, for example the use of sodium alginate beads which have immobilized trehalulose-forming enzymes or microorganisms thereon.
- the trehalulose-forming system is a trehalulose-forming enzyme, that is to say a glucosyltransferase which is capable of transforming sucrose into trehalulose, in particular a trehalulose mixture of trehalulose and isomaltulose, and optionally glucose To form isomaltose and fructose with an increased trehalulose content compared to isomaltulose.
- the trehalulose is present in a ratio of 4: 1 to 10: 1 in relation to the isomaltulose in the prepared trehalulose mixture.
- the trehalulose-forming system used is a microorganism which contains at least one enzyme as defined above.
- the fertilized trehalulose-forming enzyme is an enzyme which originates from a microorganism of the genus Pseudomonas, in particular from Pseudomonas mesoacidophila MX-45
- the enzymes are not of natural origin, but instead represent mutated enzymes, in particular those which are provided due to mutations in the genome of the aforementioned microorganisms.
- step b) of the method in addition to the filtration, a deionization is also carried out, for example via an ion exchanger. In a preferred embodiment, a deionization is not performed. According to the invention may be provided in a further embodiment, in step b) or in step c) a decolorization, for example with activated carbon to perform. In a preferred embodiment, a decolorization is not performed.
- the invention provides that throughout the process, there is no addition of sweetening substances, in particular sweetening beverage ingredients, preferably sweeteners, especially sugars, sugar substitutes and / or intensive sweeteners.
- sweetening beverage ingredients preferably sweeteners, especially sugars, sugar substitutes and / or intensive sweeteners.
- all the sweetening components of the trehalulose mixture obtained and used in the sweet drink are obtained directly from the sucrose-containing substrate used.
- the procedure according to the invention is distinguished by the fact that in none of the proposed method steps does a cleavage, in particular a significant cleavage, take place from sucrose to glucose and fructose, for example enzymatically by means of an invertase or acid-catalyzed.
- step b) or in step c) of the process a supply of solvent, in particular water, or a concentration of the components, in particular the Trehalulosegemisches takes place.
- citric acid or lactic acid is used as the food-compatible acid.
- standing trehalulose-containing mixture containing 10 to 70 wt .-%, preferably 20 to 40 wt .-%, sucrose, in addition to meter in an intensive sweetener separately.
- the trehalulose mixture may also contain intensive sweeteners such as aspartame, cyclamate, acesulfame-K, glycyrrhizin, saccharin, rebaudiosides, sucralose, alitame, neohesperidin dihydrochalone, steviosides, thaumatin or add similar.
- intensive sweeteners such as aspartame, cyclamate, acesulfame-K, glycyrrhizin, saccharin, rebaudiosides, sucralose, alitame, neohesperidin dihydrochalone, steviosides, thaumatin or add similar.
- sugar alcohols are admixed to the trehalulose-containing mixture in step c) of the process, for example isomalt, isomalt ST, isomalt GS, mannitol, sorbitol, xylitol, erythritol or titanium.
- the provided drink is a soft drink, sports drink, milk drink, carbonated drink, sweetened mineral water, lemonade, herbal soda, fruit juice drink, energy drink, alcoholic drink, sour milk drink, soft drink, coffee, tea, cocoa drink, fruit juice, vegetable juice , Smoothie, fruit drink, fruit preparation or similar.
- the process is carried out in continuous form. In a further preferred embodiment, however, it may also be provided to carry out the process batchwise or semicontinuously. In particular, it is also possible according to the invention to carry out a batch fermentation.
- the fermentation was stopped, the cells harvested by centrifugation from the fermenter solution, suspended in a 2% sodium alginate solution and immobilized by dropwise addition of the suspension in a 2% Calcuimchloridong. The resulting immobilizate beads were washed with water.
- the immobilized cells of Pseudomonas mesoacidophila MX-45 thus obtained were filled into a temperature-controlled reactor. This was heated to 25 to 30 0 C and continuously flowed through with a sucrose solution with about 35 to 45% TS content. The flow rate was specifically adjusted so that a residual sucrose content from 20 to 40 wt .-% in the resulting Trehalulosegemisch- containing rearrangement solution (based on TS of all sugars of this rearrangement solution) was obtained. The rearrangement solution was constantly monitored for its composition and the flow rate was adjusted or maintained in such a way that the desired residual sucrose content was ensured with simultaneous trehalulose enrichment.
- the trehalulose mixture-containing solution thus prepared (Table 1) was filtered to remove the immobilized cells and then, if desired, deionized on a cation and anion exchanger.
- the resulting mixture was sterilized and concentrated to a 75% syrup and bottled sterile.
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Abstract
Description
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PL09707089T PL2247195T3 (en) | 2008-01-31 | 2009-01-21 | Method for the production of fermented beverages |
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DE102008007072A DE102008007072A1 (en) | 2008-01-31 | 2008-01-31 | Process for the production of fermentable drinks |
PCT/EP2009/000342 WO2009095171A1 (en) | 2008-01-31 | 2009-01-21 | Method for the production of fermented beverages |
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US (1) | US10194679B2 (en) |
EP (1) | EP2247195B1 (en) |
JP (1) | JP5318891B2 (en) |
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AT (1) | ATE521249T1 (en) |
AU (1) | AU2009210305B2 (en) |
BR (1) | BRPI0907145B1 (en) |
DE (1) | DE102008007072A1 (en) |
EA (1) | EA017724B1 (en) |
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US20100267658A1 (en) | 2009-04-15 | 2010-10-21 | Sudzucker Aktiengesellschaft Mannheim/Ochsenfurt | Trehalulose-containing composition, its preparation and use |
DE102009060934A1 (en) | 2009-12-23 | 2011-06-30 | Südzucker AG Mannheim/Ochsenfurt, 68165 | Improved pickle excipients |
KR20150073196A (en) * | 2012-10-17 | 2015-06-30 | 더 코카콜라 컴파니 | Compositions and methods for reduced carbohydrates and increased erythritol in beverages |
CN103013967A (en) * | 2012-12-28 | 2013-04-03 | 中国人民解放军第二军医大学 | Trehalose synthase from marine microorganisms and coding gene and application thereof |
CN104055189A (en) * | 2014-03-14 | 2014-09-24 | 上海键源碳水化合物有限公司 | Application of sucrose invert sugar in functional beverage |
MY193606A (en) * | 2015-11-12 | 2022-10-20 | Petiva Private Ltd | Process for preparing non-cariogenic, sustained energy release juice |
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DE3241788A1 (en) * | 1982-11-11 | 1984-05-17 | Süddeutsche Zucker AG, 6800 Mannheim | METHOD FOR PRODUCING 1-0- (ALPHA) -D-GLUCOPYRANOSIDO-D-FRUCTOSE AND USE AS A SWEETENER |
US4921939A (en) * | 1985-03-19 | 1990-05-01 | Universite Claude Bernard -Lyon 1 | Sweetening agents |
US5229276A (en) * | 1990-10-31 | 1993-07-20 | Mitsui Sugar Co., Ltd. | Process for preparing trehalulose and isomaltulose |
JP2756360B2 (en) * | 1990-10-31 | 1998-05-25 | 三井製糖株式会社 | Method for producing trehalulose and palatinose |
JP3016237B2 (en) | 1991-07-03 | 2000-03-06 | 三井製糖株式会社 | Confectionery containing trehalulose |
DE9321600U1 (en) * | 1993-05-06 | 2000-04-06 | Suedzucker Ag | Sweeteners |
JP3650682B2 (en) * | 1996-03-04 | 2005-05-25 | 株式会社林原生物化学研究所 | Trehalulose-containing carbohydrate, production method and use thereof |
DE69731016T2 (en) * | 1996-03-04 | 2005-10-06 | Kabushiki Kaisha Hayashibara Seibutsu Kagaku Kenkyujo | Preparation of a trehalulose-containing polysaccharide composition. |
DE19758788B4 (en) * | 1997-01-17 | 2007-12-13 | Südzucker Aktiengesellschaft Mannheim/Ochsenfurt | Stereo-selective hydrogenation of sugars to sugar alcohols with good purity - in aqueous solution, at high temperature and pressure, uses catalyst mixture of Raney metal and its alloy with inert core and active shell |
DE19943491B4 (en) * | 1999-09-10 | 2010-04-01 | Südzucker AG Mannheim/Ochsenfurt | Improved compressed |
JP4860840B2 (en) | 2001-05-14 | 2012-01-25 | 三井製糖株式会社 | Agent for maintaining concentration and attention and food and drink containing the agent |
MY135783A (en) | 2001-09-07 | 2008-06-30 | Meiji Dairies Corp | Nutritional composition for controlling blood sugar level |
DE10361313B4 (en) * | 2003-12-19 | 2008-04-10 | Südzucker AG Mannheim/Ochsenfurt | Low-alcohol beers or beer-like soft drinks with palatinose |
JP5000874B2 (en) * | 2005-03-29 | 2012-08-15 | 三井製糖株式会社 | Agents that inhibit sucrase activity or glucoamylase activity |
DE102006014543A1 (en) * | 2006-03-21 | 2007-09-27 | Südzucker AG Mannheim/Ochsenfurt | Functional foods against tumors |
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AU2009210305A1 (en) | 2009-08-06 |
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BRPI0907145B1 (en) | 2018-06-19 |
ES2370110T3 (en) | 2011-12-12 |
US20100330234A1 (en) | 2010-12-30 |
WO2009095171A1 (en) | 2009-08-06 |
PL2247195T3 (en) | 2012-01-31 |
EP2247195B1 (en) | 2011-08-24 |
JP2011510639A (en) | 2011-04-07 |
US10194679B2 (en) | 2019-02-05 |
EA017724B1 (en) | 2013-02-28 |
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AU2009210305B2 (en) | 2013-05-09 |
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JP5318891B2 (en) | 2013-10-16 |
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